as for the eggnog, it would change the consistency of the custard and its possible that it won't set up- but I'll bet the taste would be fabulous with eggnog. The first test is to slightly jiggle the pie pan. Pumpkin Pie Spice . The recipe I used this year didn't call for nutmeg and it was delicious! However, if the very middle of the pie (the size no larger than a dime) jiggles slightly, the pie is ready to come out of the oven. Place the pumpkin pie on a cooling rack and let it completely cool for at least 2 hours. If a recipe calls for all of the ingredients are that are pumpkin pie spice, give or take allspice, add up all of the measurements of the spices in that recipe and replace it with your pumpkin pie spice substitute. I would omit it completely. Nutmeg is pretty strong and you wouldn't even use much anyway. So, if you use it as a substitute, you'll be getting some actual nutmeg into your recipe, plus several other spices that work well as a nutmeg substitute. This fall favorite is a blend of nutmeg, allspice, ginger, and cinnamon. It can be used in both sweet and savory dishes with good results. If the center of the pumpkin pie jiggles, it needs more time to bake.

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